Serves: 2
Prep Time: 10 mins
Cooking Time: 30 mins

Ingredients

• Cucumber diced: ½
• Carrot grated: 1/2
• Capsicum diced: 1 lemons
• Eggs: 4
• Sprig’s 6 Pepper Medley: ½ tbsp
• Sprig’s Lavender Rosemary Sea Salt: 1 tsp
• Mozzarella cheese grated : ½ cup
• Butter: ½ tbsp
• Small Sized Tart/pie shell (readymade): 18
• Cherry tomatoes: 3 cut into halves for garnish
• Muffin Mould(silicon) 6

Direction

• Heat the butter in a pan and sauté the veggies for around 2mins or less.
• Take a mixing bowl and whisk the eggs with a fork for around 2 to 3 mins.
• Add the sautéed veggies to the eggs and sprinkle pepper and salt. Give it a nice mix.
• Now layer each silicon mould with 3 pieces of Pie/tart Shell and gently pour the egg and veggie mixture.
• Top it with Mozzarella cheese and a cherry tomato.
• Now carefully transfer the muffin mould to a preheated oven.
• Bake it for 20 mins or so at 180 degrees in the middle rack so the cheese doesn’t burn out.
• Serve hot with some nice spicy dip. I served it  with Sprig’s Passion fruit Malagueta Sauce